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I know that I’ve only just posted my Sun dried Tomato & Cashew Pesto recipe. However, given the speed at which that disappeared, and due to my impending pesto separation anxiety (or sepanx to all you cool kids), I was obliged to whip up another one ASAP. This time I’ve used the mother of all greens (kale of course) and macadamias. It’s the first time I’ve used kale in pesto, and to my surprise it turned out to be quite peppery, which complimented the rich creaminess of the macadamia perfectly….

Eat it with pasta, spread it on a sandwich, make dressing with it or use it as a dip. I’m a self confessed pesto addict. I think I could eat it every single day and not get sick of it. Today I decided to make a batch with some sun dried tomatoes as I found a beautiful box of them on sale at the supermarket. I’ve also substituted cashews for the classic pine nuts you would find in most pesto. Cashews aren’t as expensive but they taste just as good! All you have to do is soak the tomatoes and blend them with the rest of the ingredients! Idiot-proof, really….